Quinoa Salad with chicken


125g FAGE Total Yoghurt

3 chicken breasts

1 tbsp Harissa paste

2 cloves garlic, crushed

8 mini peppers, halved

1 lemon, quartered

400ml hot vegetable or chicken stock

175g quinoa

150g radishes, sliced

Small fennel bulb, very thinly sliced

Small bunch of mint, torn

100g pomegranate seeds

  1. Score the chicken a few times, then transfer to a large, strong food bag with the yoghurt, harissa paste and garlic. Seal and massage the bag to coat the chicken. Set aside for at least an hour or overnight to chill.
  2. Heat the oven to 190°C. Place the peppers and lemon in a 2-litre ovenproof dish. Add the chicken and bake for 30 minutes.
  3. Meanwhile, bring the stock to a boil in a small pan, add the quinoa and cook over a low heat, covered, for about 15 minutes until the stock has been absorbed. Cool for 10 minutes.
  4. Let the chicken rest for 10 minutes on a board, then slice thickly. Mix the peppers with the quinoa, radishes, fennel, mint and pomegranate seeds, then serve topped with the chicken and roasted lemon.